It’s with a sad sniff that we bid farewell to 2010’s National Soup Month, but we’re not going out without one last hearty New England style soup. This recipe comes with a thanks to our fellow Maine residents, B&G Foods.
You Will Need:
3/4 C onion, chopped
1 T vegetable oil
16 ozs. B&M Brick Oven Baked Beans, vegetarian flavor
16 ozs. whole tomatoes
1/2 t dried thyme
1/4 t ground black pepper
1 C diced potatoes, raw
1/2 C green bell pepper, chopped
1/2 C water
Instructions:
Sauté onion in oil until soft.
Add remaining ingredients.
Bring to a boil.
Reduce heat, cover, and simmer for 10 to 13 minutes or until potatoes are tender.
Tags: new england recipes, soup recipes, vegetarian bean chowder, vegetarian bean chowder recipe
